Non-Exploding Sauerkraut

Non-Exploding Sauerkraut
9 cups cabbage, shredded
1/4 cup pickling salt

Wash and shred cabbage. Measure 9 cups into mixing bowl. Mix with pickling salt. Let stand for 2 hours. Rinse, drain, and rinse again. Pack wet cabbage into sterilized jars. Pack firmly so that liquid rises and covers cabbage. Leave 1 inch space at top of jar. Fit a piece of plastic wrap on to top of cabbage so air does not reach it. Seal jar with lid, but do not tighten—this allows fermentation gases to escape—eliminates need to “keg poke”, and unnecessary explosions!
Store at 68–72F to enhance fermentation process. Check occasionally and remove any scum that appears on the surface of the cabbage. (Scum won’t form if plastic wrap is tight enough). Fermentation will stop after 2 to 6 weeks.
Sauerkraut is ready when no bubbles appear on the surface and jar does not hiss when opened. If kraut is too salty for your taste, rinse it before serving. Store sauerkraut in refrigerator